3 Levels of Cookies
Directions
- 1Combine softened butter, brown sugar, vanilla extract, whisked eggs, flour, salt, and chocolate chips in a bowl. Mix well.
- 2Combine softened butter, brown sugar, vanilla extract, whisked eggs, flour, salt, and chocolate chips in a bowl. Mix well.
- 3Combine softened butter, brown sugar, vanilla extract, whisked eggs, flour, salt, and chocolate chips in a bowl. Mix well.
- 4Scoop the dough onto a baking sheet and bake for 1 minute 30 seconds in the microwave.
- 5Scoop the dough onto a baking sheet and bake for 1 minute 30 seconds in the microwave.
- 6Scoop the dough onto a baking sheet and bake for 1 minute 30 seconds in the microwave.
- 7In a separate bowl, mix together white sugar, brown sugar, salt, softened butter, egg, vanilla extract, flour, baking soda, and milk. Mix well.
- 8In a separate bowl, mix together white sugar, brown sugar, salt, softened butter, egg, vanilla extract, flour, baking soda, and milk. Mix well.
- 9In a separate bowl, mix together white sugar, brown sugar, salt, softened butter, egg, vanilla extract, flour, baking soda, and milk. Mix well.
- 10Add chocolate chips and mix again.
- 11Add chocolate chips and mix again.
- 12Add chocolate chips and mix again.
- 13Scoop the dough onto a baking sheet and bake at 180°C for 12-15 minutes.
- 14Scoop the dough onto a baking sheet and bake at 180°C for 12-15 minutes.
- 15Scoop the dough onto a baking sheet and bake at 180°C for 12-15 minutes.
- 16Make caramel by combining butter, brown sugar, and salt in a pan. Cook until caramelized.
- 17Make caramel by combining butter, brown sugar, and salt in a pan. Cook until caramelized.
- 18Make caramel by combining butter, brown sugar, and salt in a pan. Cook until caramelized.
- 19Pour the caramel onto a baking sheet and let it cool.
- 20Pour the caramel onto a baking sheet and let it cool.
- 21Pour the caramel onto a baking sheet and let it cool.
- 22In another bowl, mix together butter, white sugar, brown sugar, espresso powder, salt, baking soda, eggs, vanilla extract, flour, and chopped chocolate.
- 23In another bowl, mix together butter, white sugar, brown sugar, espresso powder, salt, baking soda, eggs, vanilla extract, flour, and chopped chocolate.
- 24In another bowl, mix together butter, white sugar, brown sugar, espresso powder, salt, baking soda, eggs, vanilla extract, flour, and chopped chocolate.
- 25Add the cooled caramel and mix.
- 26Add the cooled caramel and mix.
- 27Add the cooled caramel and mix.
- 28Roll the dough into balls and place them on a baking sheet.
- 29Roll the dough into balls and place them on a baking sheet.
- 30Roll the dough into balls and place them on a baking sheet.
- 31Bake at 160°C for 18-20 minutes.
- 32Bake at 160°C for 18-20 minutes.
- 33Bake at 160°C for 18-20 minutes.
Ingredients
- 35 gr beurre mou
- 35 gr beurre mou
- 35 gr beurre mou
- 35 gr cassonade
- 35 gr cassonade
- 35 gr cassonade
- 0.5 cac vanille
- 0.5 cac vanille
- 0.5 cac vanille
- 2 cas oeuf battu
- 2 cas oeuf battu
- 2 cas oeuf battu
- 100 gr farine
- 100 gr farine
- 100 gr farine
- 1 gr sel
- 1 gr sel
- 1 gr sel
- 5 cas pépites de chocolat
- 5 cas pépites de chocolat
- 5 cas pépites de chocolat
- 90 gr sucre blanc
- 90 gr sucre blanc
- 90 gr sucre blanc
- 150 gr cassonade
- 150 gr cassonade
- 150 gr cassonade
- 1 cac sel
- 1 cac sel
- 1 cac sel
- 100 gr beurre mou
- 100 gr beurre mou
- 100 gr beurre mou
- 1 unité oeuf
- 1 unité oeuf
- 1 unité oeuf
- 1 cac vanille
- 1 cac vanille
- 1 cac vanille
- 250 gr farine
- 250 gr farine
- 250 gr farine
- 0.5 cac bicarbonate
- 0.5 cac bicarbonate
- 0.5 cac bicarbonate
- 14 cl lait
- 14 cl lait
- 14 cl lait
- 140 g pépites de chocolat
- 140 g pépites de chocolat
- 140 g pépites de chocolat
- 90 gr beurre
- 90 gr beurre
- 90 gr beurre
- 100 gr cassonade
- 100 gr cassonade
- 100 gr cassonade
- 1 cac sel
- 1 cac sel
- 1 cac sel
- 0 eau
- 0 eau
- 0 eau
- 227 gr beurre
- 227 gr beurre
- 227 gr beurre
- 150 gr sucre blanc
- 150 gr sucre blanc
- 150 gr sucre blanc
- 250 gr cassonade
- 250 gr cassonade
- 250 gr cassonade
- 2 cac poudre espresso
- 2 cac poudre espresso
- 2 cac poudre espresso
- 2 cac sel
- 2 cac sel
- 2 cac sel
- 0.5 cac bicarbonate
- 0.5 cac bicarbonate
- 0.5 cac bicarbonate
- 2 unités oeufs
- 2 unités oeufs
- 2 unités oeufs
- 2 cac vanille
- 2 cac vanille
- 2 cac vanille
- 350 gr farine
- 350 gr farine
- 350 gr farine
- 170 gr chocolat en tablette 50% ou plus
- 170 gr chocolat en tablette 50% ou plus
- 170 gr chocolat en tablette 50% ou plus
- 0 Sel de mer feuilleté
- 0 Sel de mer feuilleté
- 0 Sel de mer feuilleté
Equipment
bowlswhiskspooncookie scoopbaking sheetbaking panspatulakniferolling pin